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Vegetable Pad Thai

With carrots as noodles, peppers, cabbage and kale tossed in a tasty peanut sauce, this noodle-free Pad Thai is a healthy way to enjoy some Thai comfort food.
Course Main Course
Cuisine Thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 455kcal
Author Ryan Beck

Ingredients

Peanut Sauce

  • 5 tablespoon peanut butter
  • 7 tablespoon low-sodium soy sauce
  • 6 tablespoon lime juice
  • 3 tablespoon maple syrup
  • 2 teaspoon chili garlic sauce

Pad Thai

  • 1 tablespoon vegetable or canola oil
  • 1 tablespoon sesame oil
  • 1 poblano pepper, seeds removed and thinly sliced
  • 3 green onions, diced
  • 1 red bell pepper, seeds removed and thinly sliced
  • 1 ½ cups purple cabbage, thinly sliced
  • 7-8 (4 cups) large carrots, peeled and ribboned
  • 2 cups kale, stems removed and thinly sliced
  • 1 teaspoon freshly grated ginger
  • ½ cup fresh cilantro, chopped
  • Crushed red pepper flakes and chopped peanuts for topping
  • Extra-firm tofu (optional)

Instructions

Peanut Sauce

  • In a small bowl, combine peanut butter, low-sodium soy sauce, lime juice, maple syrup and chili garlic sauce and mix until combined. Adjust taste if necessary. Set aside.

Pad Thai

  • If using tofu, heat small skillet over medium heat with 1 tablespoon vegetable oil. Cook for about 3-5 minutes or until brown and add ¼ cup peanut sauce to coat. Set aside.
  • Heat a large skillet over medium heat. Add vegetable oil. Once hot, add the peppers, onion, cabbage and sesame oil. Cook for about 3 minutes, tossing frequently.
  • Add carrots and kale and cook for 2 minutes, stirring frequently. Add peanut sauce, grated ginger and ¼ cup chopped cilantro. Cook for another 3 minutes, until the kale is wilted, stirring throughout. Remove from heat.
  • Top with remaining cilantro, tofu, chopped peanuts and crushed red pepper if you need some more heat.

Notes

  • Tofu (even extra firm) is loaded with water so it is important to place something heavy on top to get rid of some of the extra water. While I say to do it for at least 15 minutes, 30 minutes is best to release some of the excess water.
  • Be consistent when cutting the tofu so it will cook evenly.
  • When cooking the tofu, be very careful as the tofu can easily break up.
  • Add cold oil to a cold skillet and let heat up to proper temperature before adding the vegetables. You’ll know it is ready when the oil starts to shimmer.
  • Take the time to ribbon the carrots so they cook quickly and act like noodles.
  • Once you add the carrots and kale, only cook about 5 minutes total until the kale is wilted and carrots are tender. You don't want to cook too long or carrots will turn to mush.

Nutrition

Serving: 1serving | Calories: 455kcal | Carbohydrates: 36g | Protein: 23g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 2mg | Sodium: 1358mg | Potassium: 762mg | Fiber: 7g | Sugar: 17g | Vitamin A: 2300IU | Vitamin C: 80mg | Calcium: 240mg | Iron: 3.6mg